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Tomato-Watermelon Salad with Feta and Toasted Almonds

Name: Tomato-Watermelon Salad with Feta and Toasted Almonds
Cuisine: mediterranean
Ingredients: 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds); 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups); 1 teaspoon (or more) fleur de sel or coarse kosher salt; 5 tablespoons extra-virgin olive oil, divided; 1 1/2 tablespoons red wine vinegar; 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint); 6 cups fresh arugula leaves or small watercress sprigs; 1 cup crumbled feta cheese (about 5 ounces); 1/2 cup sliced almonds, lightly toasted

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
2.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

Recipes sourced from Epicurious.com.

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